BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: KO Prime restaurant information

KO Prime

90 Tremont Street
Boston, MA 02108
617-772-0202

KO Prime restaurant information
Share KO Prime share on LinkedIn share on Twitter share on Facebook

A modern, creative take on the traditional steakhouse, KO Prime at the Nine Zero Hotel blends an innovative menu and a luxurious dining room for one of the city’s most talked about steakhouses. Consulting chef Ken Oringer has put together an impeccably-sourced menu featuring the finest meats and outstanding seafood, complemented by not-so-standard side dishes.

Guests, in both the bar and the dining room, can lean back on cowhide cushions and enjoy the glamorous décor, which features inviting banquettes and exotic table runners all in warm, welcoming shades of chocolate browns and deep reds.

News and Events at KO Prime restaurant

It's Almost Too Pretty to Eat
Get your tickets for Create: Six Artists, Six Chefs, One Canvas, an event that combines art and food into one ...

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

KO Prime

90 Tremont Street, Boston, MA 02108

breakfast
  • Sun: 8:00 AM - 12:00 PM
  • Mon-Fri: 6:30 AM - 11:00 AM
  • Sat: 8:00 AM - 12:00 PM
dinner
  • Mon: 5:30 PM - 10:00 PM
  • Tue-Fri: 6:00 PM - 10:00 PM
  • Sat: 5:30 PM - 10:00 PM
  • phone 617-772-0202
  • reservations recommended
  • parking nearby garage, on-street
  • valet yes, available for $16 per car
  • accessibility full
  • capacity: 95
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-772-0202

website

 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Assiette
1. noun French for "assortment," as in cheeses.
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Charcuterie
1. noun The French term for delicatessen-style items.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Consommé
1. noun Meat or fish stock that has been clarified.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Dauphine
1. noun Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Galette
1. noun A round, flat cake or tart.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Haricot vert
1. noun A green string bean with French attitude.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Poivre
1. noun French for "pepper."
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.